Method

Shell and devein prawns. Use a nice flat pot on very hot stove. Add Rama and ginger garlic paste and stir until Rama is fully melted. Add prawns and stir. Cover and allow to simmer checking in on it every 3 minutes. Stir and you will notice water coming out of it...keep cooking the prawns in the Rama and ginger garlic until all the water is dried up. Add onions and fry stirring continuously until onions are basically glazed, or see through. Add pepper and mixed herbs stir until everything is mixed properly. Add fresh cream and salt...stir until fresh cream starts to get thick Turn the heat down to 3 as soon as you put the cream in the pot. When cream heats up add parmesan and keep stirring. Then add as much Nandos sauce as you want and serve hot with bread of your choice...goes best with toasted garlic bread.

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